I love these spring time recipes such as asparagus risotto, with some delicious fried leeks.
If you want to make the risotto ahead of time, cook up until the point the rice is ALMOST cooked, before you add the asparagus tips and stems. contine the rest of the cooking process just before you’re ready to serve
Ingredients:
500g asparagus
1 large leek
250g risotto rice
1300ml hot vegetable stock, plus 100ml for blending with asparagus
Handful fresh basil
1 handful spinach (optional)
5 garlic cloves
Juice 1 lemon
100g parmesan
Salt and pepper to taste